On Friday I cooked a (bought) turkey breast stuffed with walnuts and pears wrapped in bacon. This was my solstice feast, postponed.
I roasted with the turkey some potatoes and a few heads of garlic that were beginning to sprout. I have already planted as much garlic as my tiny herb garden and a few pots can manage, so I needed to use up the last of the bulbs before they were of no culinary use.
I trimmed off the green shoots to use as chives, then drizzled some olive oil over the bulbs and sprinkled some rock salt on top. A few times during cooking I carefully drained the hot oil from the pan into a Pyrex jug, and basted the potatoes and garlic bulbs with it.
I had some with the roast. Later, when the garlic was cooled, I squeezed out the rest, separating the creamy pulp from the papery skins. I then mashed it, mixed with a little of the salty olive oil from the pan and a little of the jelly that had set from the juices of the roast. Then I refrigerated it. Four bulbs yielded about two tablespoons of pulp.
I had some as a spread on a bread roll today for lunch. Outstanding. A smooth, creamy, mild garlic-flavoured spread that I think would be excellent on a good steak or fillet of fish. Or in mashed potato, with truffle oil.
I can see I shall have to make more.